Code A19

Raviolacci alle carni brasate in roasted meat ragù and vegetable rainbow



Ingredients for 4 people

32 Raviolacci alle carni brasate

200 ml roast sauce

1 yellow pepper

1 red pepper

2 courgettes

1 red onion

1 aubergine

fresh thyme to taste

3 garlic heads

extra virgin olive oil


salt and pepper to taste


Prepare a roast sauce according to the classic recipe. Clean cloves of garlic, making sure you remove the sprout, and blanch them at least five times, taking care to change the cooking water every time. Boil blanched cloves in milk and sieve them into a cream. Season with salt and pepper. Cut vegetables into coarse cubes and sauté them in a pan separately with extra virgin olive oil, unpeeled cloves of garlic and fresh thyme, making sure you keep in mind the cooking time of each vegetable.

Cook Raviolacci and sauté in roast sauce. Drizzle a few drops of garlic sauce on the plate. Arrange Raviolacci on the plate and end with roasted vegetables and a few sprigs of fresh thyme.

Chef Alessandro Tamburini Surgital.


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